4. Add wet ingredients to dry and stir until combined (be careful not to over-mix). Fold in the chocolate chips, if using any. If the batter seems too thick, thin with a little more coconut milk. It should be semi-thick, but pourable. Taste and adjust sweetness as needed.

5. Let batter rest for five minutes. In the meantime, pre-heat an electric griddle or skillet to medium heat. The surface should be hot, but not steaming hot – oil shouldn’t smoke when it makes contact with the surface.

6. Generously grease griddle with vegan butter/coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on some desiccated coconut for added flavor.

7. Flip when bubbles appear in the middle and the edges appear slightly dry and matte – about 3 minutes.

8. Cook for 2-3 minutes more, or until fully cooked through in the middle.

9. To serve, top with vegan butter and a drizzle of maple syrup/agave nectar or fruits of your choice!

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